Many resorts offer Melanesian feasts, but as most are close to Port Vila, it’s easy to venture outside to sample the capital’s culinary delights. Port Vila has close to 30 restaurants and French cheese, pates, bread, cognac and wine are available in Port Vila’s two major shops. Many menus at hotels and restaurants in Port Vila and the larger towns are based heavy on seafood. The many ethnic backgrounds of the people of Vanuatu can be seen in the various styles of cooking. Local cuisine
The coconut features strongly in island cuisine and is eaten, drunk and used as a cooking ingredient. Coconut milk is widely used in many dishes such as the traditional Tahitian Salad. Local women sell the traditional lap lap (grated yam, banana or manioc smothered in coconut cream and cooked in an earth oven), tuluk (similar to lap lap) and nalot (boiled or roasted banana, breadfruit or taro mixed with water and grated coconut) at the market every day except Sunday. Trying the local food is worthwhile, but it is based on bland and starchy ingredients with not much taste or protein and is generally not popular with the western palate. Kava is a hypnotic drink made from the root of a plant related to the pepper tree. The root is diced and mashed while still green, then mixed with water to make an intoxicating, almost narcotic drink. Traditionally the brew was drunk only by men in special places known as nakamals. Today, kava has become a cultural icon and numerous thatched kava bars have set up shop in Port Vila. Drinking kava can result in paralysis of the body while the mind remains clear. Reportedly, effects do not include hallucinations, hangovers or induced feelings of aggression. First-timers are advised to keep their intake to one cup. | 
